Pinzimonio (Vegetable dip)
Ingredients (for 4 people)
- 1 cucumber
- 2 large carrots
- 1 fennel
- 8 asparagus
- 1 head of radicchio
- 1 head of Belgian endive
- 2 sticks of celery
- 2 radishes
- Pecorino Romano cheese shavings
- 4/5 tablespoons extra virgin olive oil
- 1 lemon
- salt and pepper as desired
Preparation
Clean and peel all the vegetables and dry them with a kitchen towel. Cut them into pieces long enough to dip in the sauce. In a small bowl, pour the extra virgin olive oil together with the juice of a whole lemon, 2 teaspoons of salt and some pepper. Blend together with a fork to make a sauce.
Prepare the slivers of Pecorino Romano cheese by scraping the cheese with a knife. On a platter, arrange all the vegetables in groups according to their type, and surround them with the cheese slivers. In the centre of the platter, place the bowl containing the dip.